These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).
Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.
I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!
Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!
Fellow enchilada enthusiasts, I’m so pleased to introduce this green enchilada sauce. This recipe is inspired by the green chili sauces I’ve enjoyed on recent trips to…
Fellow enchilada enthusiasts, I’m so pleased to introduce this green enchilada sauce. This recipe is inspired by the green chili sauces I’ve enjoyed on recent trips to New Mexico. While the real-deal sauces often feature elusive New Mexican chili peppers, this flavorful sauce is easy to make with basic grocery store ingredients. It’s a pretty ideal alternative.
Try this green enchilada sauce in place of red enchilada sauce the next time you make your favorite enchilada recipe.
To make this recipe, I experimented with combinations of readily available chili peppers, tomatillos, broth, and flour with disappointing results. Finally, I found a great shortcut that yields the best flavor, thanks to a tip from Rick Bayless. This green enchilada sauce recipe takes advantage of store-bought salsa verde! And yet, the end result tastes much nicer than store-bought enchilada sauce.
This green enchilada sauce requires only three basic ingredients—salsa verde, sour cream and cilantro. I love how simple it is to make, especially since enchiladas are always a project. This recipe is gluten free, too, if that is a consideration for you. Let’s make some.
I’ve always wanted to learn to make pork tamales. So when I had the opportunity to cook with my wonderful friend Janet, I asked her if she would show me how they are made in her home country of Mexico. Before we started, she warned me that pork tamales…
I’ve always wanted to learn to make pork tamales. So when I had the opportunity to cook with my wonderful friend Janet, I asked her if she would show me how they are made in her home country of Mexico. Before we started, she warned me that pork tamales are a labor of love: While certainly not a quick dish, they would be worth the work, she ensured me.
Many countries have their own version of pork tamales. Even in Mexico, tamales vary from place to place, family to family: Some wrap their pork tamales with corn husks, while others use banana leaves. Janet told me that where she is from in northern Mexico, corn husks are the preferred cooking sleeve, and she feels that they yield a tender, softer exterior. The fillings for tamales, too, are matter of preference. Some like to add refried beans or chicken to the masa dough, but for Janet’s family, the favorite is slow-cooked pork flavored with ancho chile. (And she uses any leftover pork to make tostadas or fill tacos).
These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.
Here’s an incredible vegetarian recipe that’s impressive every time: these Sweet Potato and Black Bean Enchiladas! This recipe is one we originally published in 2012. And guess what? It’s stood the test of time and is a favorite of ours to this day. Tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best gooey comfort food around. This one will please everyone: we guarantee it. Here we’ve made a few tweaks to the recipe to make it even better than ever!
Ingredients in sweet potato black bean enchiladas
The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times. We honor the great tradition of Mexican cuisine in this recipe! Here the combination of sweet and savory makes the flavors sing. Here’s what you’ll need for this sweet potato enchiladas recipe:
Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, we think it’s perfect with a medium heat salsa.
Sweet potatoes: Boil them for quickest prep: no need to roast here!
Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
Spices: Grab the chili powder, cumin, and garlic powder for this one.
Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable
You’ll boil the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese, and douse with salsa verde (and more cheese). It takes just 15 minutes to bake: just until the cheese melts!
Flour tortillas vs corn tortillas
What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:
Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!
Make ahead instructions / how to freeze enchiladas
One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:
Assemble the enchiladas. Fill and roll the enchiladas as you normally would, but don’t bake them yet!
Cover with plastic wrap. Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn).
Cover with aluminum foil. Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day. Otherwise, pop them in the freezer! Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear (if it does, the enchiladas will be more susceptible to freezer burn).
Bake. When ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.
Sides to serve with sweet potato enchiladas
Want to make these sweet potato black bean enchiladas into a meal? Here are some of our favorite sides to go with enchiladas:
For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco
Instructions
Preheat the oven to 350°F.
Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.
Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.
Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet*, spread 1 cup of the salsa verde. Fill each tortilla with a ½ cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.
Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.
Make ahead instructions: See the section above called “Make Ahead Instructions”.
Notes
*Depending on your baking dish, you may need 2 dishes to fit all 10 tortillas. This recipe technically makes enough for 12 tortillas, if you can fit them all in a baking dish or baking sheet.
Category:Main Dish
Method:Baked
Cuisine:Mexican Inspired
Keywords: Sweet potato black bean enchiladas, Sweet Potato Enchiladas
Ask anyone who visits Mexico City, and they’ll tell you that they’re there for the food. The dishes that circulate the bucket lists for tourists visiting the federal district—the bi-colored pescado a la talla at Contramar, Pujol’s toddler-aged mole, an…
Ask anyone who visits Mexico City, and they’ll tell you that they’re there for the food. The dishes that circulate the bucket lists for tourists visiting the federal district—the bi-colored pescado a la talla at Contramar, Pujol’s toddler-aged mole, and late-night tacos at Los Cocuyos—are destination dishes in their own right. But I tend to direct inquirers, friends visiting the city, and customers at my restaurant, Cicatriz, in a decidedly different direction: towards an unremarkable, un-Instagrammable plate of rice.
Rice is second in the three-course parade that is comida corrida, a pedestrian set meal offered at thousands of inexpensive restaurants throughout the city. Comida corrida or comida economica, literally “fast food” or “affordable food," preserves the ceremony of the modern midday break from work while reflecting the popular flavors that reverberate through Mexico City and the country at large.
This traditional Mexican pozole recipe is made with tender pork and hominy and simmered in the most delicious chile broth, then piled high with all of your favorite fresh toppings. Stovetop, Crock-Pot and Instant Pot instructions included! There are a million reasons to love a good bowl of pozole. But in my opinion, the magic […]
This traditional Mexican pozole recipe is made with tender pork and hominy and simmered in the most delicious chile broth, then piled high with all of your favorite fresh toppings. Stovetop, Crock-Pot and Instant Pot instructions included!
There are a million reasons to love a good bowl of pozole. But in my opinion, the magic of this traditional Mexican soup is found in its rich, vibrant, and incredibly flavorful red chile broth. ♡
By contrast to its pozole blanco (white) or pozole verde (green) cousins, pozole rojo is made with a blend of red chiles that gives this broth the most irresistible balance of savory, smoky, earthy, slightly sweet, and spicy flavors. And when slow simmered together with tender pork and hearty hominy, this later piled high with a generous handful of fresh toppings, this classic Mexican soup is my absolute idea of cozy comfort food to the max. Soooo much flavor!
To be honest, I love this recipe’s pozole broth so much that I’ve been known to make small batches of it just to sip from a mug on chilly winter nights. But when you’re craving a good and hearty bowl of soup, the traditional pork and hominy combo here will never let you down. You can either simmer all of the ingredients together for a few hours on the stovetop or toss everything in the Instant Pot or Crock-Pot. And while I’m going to insist that you use dried Mexican chiles to make this broth (no chili powder shortcuts here), I promise that they are incredibly easy to work with and dried chiles are absolutely essential when making pozole. I have also included notes for how to adjust the spice level here to make your batch exactly as mild or spicy as you prefer. And keep in mind that this recipe freezes wonderfully, so feel free to make a double batch while you’re at it!
Thousands of you have made and loved our pozole rojo recipe over the years. So in honor of the arrival of fall this week — hello, soup season! — I thought I would bump it back to the top of the site for anyone who has yet to give it a try. Let’s make some pozole!
This spicy pineapple margarita recipe is easy to make and perfectly balanced with the most delicious sweet, spicy and smoky (if you opt for mezcal) flavors. Single-serving or pitcher options included. Say hello to the irresistibly sweet and spicy pineapple margaritas that we’ve been loving lately! ♡ Now I’ve long been a fan of a […]
This spicy pineapple margarita recipe is easy to make and perfectly balanced with the most delicious sweet, spicy and smoky (if you opt for mezcal) flavors. Single-serving or pitcher options included.
Say hello to the irresistibly sweet and spicy pineapple margaritas that we’ve been loving lately! ♡
Now I’ve long been a fan of a good jalapeño pineapple margarita. But too often, I’ve found that the ingredient ratios are off in the versions that I have been served, with the sweetness of the pineapple overpowering the entire drink…which feels like a major missed opportunity in my margarita-loving opinion. So this summer, I made it my mission to fine tune on my own perfect ratio of ingredients for a winning batch of spicy pineapple margaritas. And after a handful of taste-testing happy hours with friends (tough job, but someone has to do it), everyone agreed that we’ve officially landed on the perfect blend.
Each sip of this pineapple margarita recipe is balanced with the most delicious blend of sweet, sour, spicy and (if you choose the highly-recommended mezcal option) smoky notes. And while the fresh pineapple juice remains the star of the show, it complements rather than overpowers the other ingredients, and tastes extra delicious when paired with a salty chile-lime Tajín rim. Feel free, of course, to adjust the amount of jalapeño recommended below to make these margs and spicy or mild as you prefer. And while tequila will always be a delicious option, my friends agree that using a good smoky mezcal really sends this cocktail over the top and makes it downright unforgettable.
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs for massive savory flavor.
Need ideas to start your morning? Or love breakfast for dinner? Try this genius Breakfast Burrito Recipe! In just 15 minutes, you’ve got a burrito that’s bursting with zesty flavor. Many breakfast burrito recipes call for rice or cooked meat or potatoes: and who has time for that in the morning? (Not us.) You’ll need just 5 minutes to cook two layers of eggs here: one chorizo-spiced and one cheesy. Take a bite and it’s irresistibly savory and delicious, with all the right cozy textures. We even make this Tex Mex classic for a quick dinner, it’s so darn good.
Ingredients in a quick breakfast burrito recipe
It’s hard to plan ahead for mornings, and it’s hard to meal prep. So here’s a breakfast burrito recipe that you can whip up in a flash! This recipe makes 2 burritos, and you can freeze one for later too. Here are the quick and simple components: no meat browning or potato cooking required!
Eggs
Spices: chili powder, garlic powder and cumin
Salt and butter
Shredded cheddar cheese
Avocado
Pico de gallo
Large 10″ tortillas
The trick: two layers of eggs
Here’s the cool thing about this breakfast burrito recipe: you need no meat, because the spiced eggs stand in for meat! Here’s a break down of how this trick works, with a total of 2 eggs per serving:
Spiced eggs: Adding chili powder, garlic and cumin to scrambled eggs makes them taste like a combination between taco meat and chorizo. Really! We made up this concept for our Amazing Egg Tacos and have been riffing on it ever since.
Cheesy eggs: Of course, any breakfast burrito needs a layer of cheesy eggs! Combining these two layers makes a satisfying bite where you don’t miss the meat.
How to roll a breakfast burrito
The hardest part about a breakfast burrito? Rolling the burrito! This is notoriously challenging, so here are a few of our top tips:
Tortilla size: Breakfast burritos need large tortillas, at least 10″ (or up to 12″).
Tortilla type: We have the best luck with flour tortillas. Some gluten free or grain free tortillas work, but it depends on the brand.
Warm it: It’s helpful to bring the tortilla to room temp or lightly warm it in the microwave before rolling. This helps to reduce breakage.
Rolling tips: Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Keep it as tight as possible while rolling.
One last step: toast it!
This is totally optional, but who doesn’t love a breakfast burrito that’s toasted on the outside? They get those lovely golden marks on the outside, which makes it look (and smell) absolutely irresistible! All you have to do is heat a little butter in a skillet, then cook on medium high heat for about 1 minute per side. It works like a charm!
Leftover storage: how to freeze it
This breakfast burrito recipe makes 2 servings. It’s also an easy recipe to multiply: you can make a double or triple batch if you like! If you happen to have leftovers, you can freeze the burrito for later. This is preferable to refrigerating the burrito, as it can become very soggy. There are still concerns with a breakfast burrito becoming soggy after freezing it, so here are a few small tips to keep in mind:
When you assemble, add a small handful of shredded cheese on the tortilla first. This can help to form a moisture barrier.
Let the egg filling come to room temp before rolling. This prevents extra moisture as well.
Freeze wrapped in foil. Store up to 1 month.
To reheat, place it in foil in a 350 degree oven and bake until warmed through, about 15 minutes.
And that’s it! It results in the tastiest, easiest breakfast burrito around. And remember: you don’t have to wait for breakfast for this one! Try it as an easy dinner.
More savory breakfast recipes
Savory breakfast is where it’s at! Here are a few more breakfast recipes that make mornings more delicious:
¼ cup purchased pico de gallo, drained and divided
2 10-inch large tortillas (burrito size)
Instructions
In one medium bowl, whisk together 2 eggs with the chili powder, garlic powder, cumin, and ⅛ teaspoon of the salt. In another medium bowl, whisk 2 eggs with ⅛ teaspoon of the salt, then add the shredded cheese.
In a skillet, heat ½ tablespoon butter. Add the first bowl of eggs and cook over medium low heat, scraping as the eggs solidify, about 1 to 2 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Remove the cooked eggs to a plate. Then add ½ tablespoon butter to the pan and do the same thing to cook the second bowl of cheesy eggs.
Bring the tortillas to room temperature or lightly warm them in the microwave: this helps them to not break when wrapping the burritos.
Place the tortilla on a cutting board. Place the toppings in the center of the tortilla: a sprinkle of cheese (optional but can help reduce sogginess of the tortilla), the spiced eggs and the cheesy eggs, 2 tablespoons of the drained pico de gallo, and the ½ mashed avocado. Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Repeat with the other burrito. Cut in half and serve. (You can freeze the leftover burrito if you like. Let the egg filling come to room temperature first. Place a foil wrapper under the tortilla before you roll it. Roll it up and freeze for up to 1 month. Reheat in the foil in a 350 degree oven until warmed through, about 15 minutes or so.)
Toast the burrito (optional): Add a bit of butter to a skillet, and add the wrapped burrito. Cook on medium high heat for about 1 minute until golden, then flip and toast the other side for another minute.
This 5-ingredient creamy jalapeño salsa recipe is easy to make, customizable to your heat preferences, and one million percent addictive. SO GOOD! To say that I’m obsessed with this jalapeño salsa would be an understatement. ♡ It is inspired by the legendary “Salsa Doña” from Tacodeli, which I fell in love with years ago when […]
This 5-ingredient creamy jalapeño salsa recipe is easy to make, customizable to your heat preferences, and one million percent addictive. SO GOOD!
To say that I’m obsessed with this jalapeño salsa would be an understatement. ♡
It is inspired by the legendary “Salsa Doña” from Tacodeli, which I fell in love with years ago when my friend Kathryne and I spent a month in Austin. And ever since we left Texas, I have been missing that salsa something fierce and have been been on a mission to create my own creamy jalapeño salsa recipe that I love just as much. (Or dare I say, even more!)
The Tacodeli version is famously made with just 4 ingredients — jalapeños, garlic, salt and oil — all of which combine to make an emulsion that is magically creamy, moderately spicy, and surprisingly rich and flavorful. And after testing about a million different ways to prepare the jalapeños (boiled vs roasted vs raw, peeled vs unpeeled, cored vs uncored), garlic (cooked vs raw), oil (vegetable vs avocado vs others), and even toss in some extra ingredients (lime juice, onion, cumin, cilantro and more), I’ve finally landed on my favorite own favorite version of jalapeño salsa that I absolutely adore.
It’s mercifully low-fuss, with no need to core the jalapeños while they are raw (a messy and risky process when handling hundreds of spicy seeds). It comes together quickly with just 5 ingredients (yes, I added one!) in just 30 minutes from start to finish. It’s easy to customize to your preferred level of spiciness, anywhere from a moderately low heat level to very, very spicy. It’s made, believe it or not, entirely on the stovetop with no need to fire up a blazing hot oven. It’s perfect for dipping with tortilla chips or it can be drizzled on any number of other dishes. And it is just unbelievably, irresistibly, one million percent delicious.
You all know that I take my Mexican-inspired salsa recipes very seriously here on this blog and only recommend the ones I absolutely love. And this one now easily ranks as one of my all-time faves. So round up a big batch of jalapeños while they are still in season and let’s make some jalapeño salsa!
Mexico’s Dia De Los Muertos (Day of the Dead) celebrates loved ones who have passed. Some families put together an ofrenda, an altar created in their honor, featuring photographs and the deceased’s favorite foods and drinks. Other families picnic at th…
Mexico’s Dia De Los Muertos (Day of the Dead) celebrates loved ones who have passed. Some families put together an ofrenda, an altar created in their honor, featuring photographs and the deceased’s favorite foods and drinks. Other families picnic at the burial sites of their loved ones. “When you travel to the cemetery to feast and celebrate the lives of your ancestors,” Mexican Chef Tello Carreon (formerly of Nixta in St. Louis) says, “It’s an experience you don’t really forget.”
While Mexico is known for its street food, the variety of vendors setting up shop depends on the day of the week and time of the day. You might be craving esquites, a cup brimming with boiled corn off the cob, dressed in a combination of lime, chile, salt, butter, mayo, and cheese; however, if it’s mid-day or earlier, you’ll have to wait until after dinner to get your fix. That’s not the case with tamales. Wrapped in corn husk and filled with meats, cheese, or sweets, tamales can be found on every corner, throughout the day. This inexpensive food is commonly grabbed on the go for breakfast—en route to a Dia De Los Muertos ofrenda, perhaps—with some vendors offering it up in a bolillo (a Mexican baguette, if you will).
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